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Steak Au Poivre Soup Recipe

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★★★★★

4.5 from 78 reviews

Steak Au Poivre Soup is a rich and flavorful dish that combines the classic French peppercorn-crusted steak with a creamy, hearty beef and potato soup. This recipe features perfectly seared filet mignons or sirloin steaks coated in crushed black peppercorns, served atop a luscious, cognac-infused beef broth simmered with tender baby potatoes and finished with cream and crispy fried shallots for extra texture and flavor.

Ingredients

Scale

Steak and Seasoning

  • 3 tbsp whole black peppercorns
  • 4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half
  • Kosher salt, to taste

Cooking Fats and Herbs

  • 1/2 cup plus 2 tbsp extra-virgin olive oil
  • 4 tbsp (1/2 stick) butter
  • 2 thyme sprigs, plus 1 tbsp chopped leaves

Aromatics

  • 2 large shallots, 1 finely chopped, 1 sliced into rings
  • 3 cloves garlic, finely chopped

Soup Base

  • 1/4 cup all-purpose flour
  • 1/4 cup cognac or brandy
  • 5 cups low-sodium beef broth
  • 1 1/2 lb waxy baby potatoes, quartered
  • 1 cup heavy cream
  • 2 tbsp Worcestershire sauce

Instructions

  1. Prepare Peppercorns and Season Steaks: Grind the peppercorns on the coarsest setting of a pepper mill or crush using a mortar and pestle or heavy skillet. Season both sides of the steaks with kosher salt and press the crushed peppercorns firmly into the meat.
  2. Sear the Steaks: Heat 2 tablespoons of olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the steaks and gently press to retain the peppercorn crust. Cook until well browned on one side, about 3 minutes. Flip steaks, then add butter and thyme sprigs. Continue cooking while spooning butter over the steaks until a crust forms and an instant-read thermometer registers 135°F for medium-rare, approximately 2 to 3 more minutes. Transfer steaks to a cutting board to rest, and strain and reserve the fat left in the skillet.
  3. Prepare Soup Base: Wipe out any large pepper chunks in the Dutch oven. Return the reserved fat to the pan and cook the finely chopped shallot over medium heat until softened, around 2 minutes. Add garlic and chopped thyme and sauté until fragrant, about 1 minute. Whisk in flour and cook continuously until it darkens slightly, approximately 2 minutes. Stir in cognac until smooth, then gradually whisk in beef broth. Add quartered baby potatoes and bring the mixture to a simmer. Cook until the potatoes are tender and the soup thickens, about 15 minutes. Reduce heat to low and stir in heavy cream and Worcestershire sauce. Warm through for 5 more minutes, stirring occasionally.
  4. Prepare Fried Shallots: While the soup simmers, heat the remaining 1/2 cup olive oil in a small saucepan over medium heat. Add the sliced shallots and cook, stirring occasionally, until the oil starts to bubble around them, about 2 to 3 minutes. Lower heat to medium-low and continue cooking until the shallots turn golden brown, an additional 4 to 5 minutes. Use a slotted spoon to remove shallots and transfer to a paper towel-lined plate. Sprinkle with a pinch of salt and let them cool slightly.
  5. Assemble the Dish: Cut the rested steak into cubes. Ladle the hot soup into bowls, top with cubed steak and sprinkle generously with the crispy fried shallots. Serve immediately for a warm, peppery, and indulgent soup experience.

Notes

  • Use a meat thermometer to ensure steak reaches medium-rare temperature (135°F) for optimal tenderness.
  • The coarsely crushed peppercorns create the signature pepper crust on the steak, do not skip or grind them too finely.
  • Waxy potatoes hold their shape well in soup but Yukon Gold potatoes are a good substitute if unavailable.
  • Adjust Worcestershire sauce to taste to balance the savory flavor of the soup.
  • Leftover soup can be cooled and refrigerated for up to 2 days; reheat gently before serving.

Keywords: Steak au Poivre Soup, Peppercorn Steak Soup, Beef Soup, French Soup, Creamy Steak Soup

Find it online: https://thefoodrecipe.com/steak-au-poivre-soup-recipe/